Name: Sweet and Sour Butternut Squash
Ingredients: -ELAINE RADIS BGMB90B; 2 lb Butternut squash; peeled, seeded and cut into 1 1/2" chunks; 2 tb Olive oil; Kosher salt; and freshly; Ground pepper; to taste; 1/2 c Red wine vinegar; 1/4 c Clover honey; 2 cl Garlic; finely chopped; 2 sm Dried red chilies; 1/2 ts Coriander seed; 1/2 ts Fennel seed

The American brand of cultural Christianity results from well-intending adults handing out the candy of cheap grace to five-year-olds and twenty-five-year-olds alike. You ask them if they want to be with mommy and daddy in heaven or pressure them into walking an aisle. The point is, you play on their fears, emotions, or appetites to get quick, unconsidered professions of faith. Then you immediately affirm those professions.

Jonathan Leeman

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Side dish, Vegetables, Holiday, Casseroles	8	Servings

INGREDIENTS

		-ELAINE RADIS BGMB90B
2	lb	Butternut squash; peeled, seeded and cut into 1 1/2" chunks
2	tb	Olive oil
		Kosher salt; and freshly
		Ground pepper; to taste
1/2	c	Red wine vinegar
1/4	c	Clover honey
2	cl	Garlic; finely chopped
2	sm	Dried red chilies
1/2	ts	Coriander seed
1/2	ts	Fennel seed

INSTRUCTIONS

Stan Frankenthaler, is a chef at Caffe Gianni, in downtown Boston. This
dish is equally good hot or at room temperature.
Set the oven at 425 degrees.  In a large bowl, toss the butternut squash
with the olive oil and salt and pepper. Place the mixture in a large heavy
duty baking sheet and bake in the preheated oven for 10 to 20 minutes or
until soft but still holding its shape.
While the squash is baking, place the red wine vinegar, hone and garlic in
a small sauce pan.  In a grinder or using a mortal and pestle, grind the
chilies, coriander seed and fennel seed together and add to the saucepan.
Bring the mixture to a boil and reduce to 1/2 cup. Taste to make sure the
glaze is a little more tangy then sweet and adjust seasonings if necessary.
When the squash is cooked, remove from the oven and place in a decorative
bowl.  Toss with the glaze, adjusting the salt and pepper if needed.
Source:  THE BOSTON GLOBE; November, 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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